There is nothing like eating a piping hot, fluffy puri.

We don’t make puris very often except for when we have certain ceremonies at home or when the kids demand it. My kids love it and can tuck away multiple puris with no problems. This summer I decided it was time for me to learn how to actually make puris myself. To my surprise and my kids delight I found it was actually quite easy!

Make sure the oil is really hot and that you don’t keep the puris in the oil for very long. Puris must be eaten hot and have to be made then and there. For the dough you can either knead it by hand or if you have a food processor, you could use a dough blade. Whilst kneading the dough, you do have to judge how much water to put in the dough by making sure the dough is not too wet and sticky and not too dry either.


Serves 6


3 cups flour (whole wheat is fine)

4 cups of oil (to fry)

¾ – 1 cup water


In a flat platter, place 3 cups of flour.

Make a well in the middle of the flour and put 2 tbs of oil in the middle.

Start to mix the oil with the  flour with your fingers.

Then slowly add water to the flour mixing and kneading the dough gently.

Keep adding water until you have kneaded the dough sufficiently and made a dough ball.

Make sure that the dough is not too wet and sticky. If so then add some dry flour to it and knead it in.

The dough should be soft and easy to work with.

Break 2 inch sized dough balls.

Flatten it slightly into a disc shape.

Dip the disc into a little oil.

Roll the disc into a 3 inch, thin roti.

Heat oil in a wok to fry.

Add the rolled puris one by one.

Using a slotted spoon keep gently pushing down on the puri that is frying so it fluffs up.

Take care not to puncture the puri.

As soon as it puffs up and turns golden brown remove from heat.

Serve immediately with aloo curry.

3 thoughts on “PURIS

  1. Pingback: Procrastination Links « Kaprise!

  2. Pingback: Luchi Aloo ( Kolkata’s version of Puri Aloo ) | The Restaurant Fairy's Kitchen™

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